Grandma’s Traditional Korean “Sangtu” Cookies
Blooming with Flavor: Classic Korean Sangtu Cookies
This recipe gained massive popularity, appearing on the Daum homepage and attracting over 12,000 views in just two days! While the decision to make them might take a moment, the actual process is surprisingly simple. Rekindle sweet childhood memories with these delightful cookies, baked fresh at home.
Basic Ingredients- White bean paste 250g
- 1 egg yolk
- Almond flour 30g
- Sweetened condensed milk 25g
- Milk 15g
Cooking Instructions
Step 1
In a bowl, combine the white bean paste (250g), egg yolk (1), almond flour (30g), sweetened condensed milk (25g), and milk (15g). Mix thoroughly until you achieve a smooth, uniform paste. For beautiful colored doughs, divide the basic paste and knead in about 1 tablespoon of your chosen powder (green tea, sweet pumpkin, or strawberry) into each portion.
Step 2
Now, it’s time to prepare your piping bag. To make filling easier and cleaner, place the piping bag inside a tall cup or container before adding the dough.
Step 3
By keeping the piping bag spread open within the cup, you can effortlessly transfer the bean paste mixture into the bag. Be careful not to let the dough spill over the edges.
Step 4
Prepare your piping tip. The recipe suggests using a Wilton 2D tip (pink). Pipe your first color of dough onto a baking sheet lined with parchment paper. Then, pipe the plain white bean paste dough directly on top, layering it to create a beautiful effect. Bake in a preheated oven at 180°C (350°F) for 15 to 20 minutes. Baking time may vary depending on your oven.
Step 5
And here are your beautifully baked Sangtu cookies! They boast a slightly crisp exterior and a wonderfully soft, sweet interior. Let them cool completely on a wire rack before enjoying this nostalgic treat.
